Store Safely

Small containers cool faster. If preparing food in advance, divide cooked food into shallow containers and store in a refrigerator or freezer until the party begins.

Keep hot foods at 140°F or warmer. Use slow cookers or warming trays to keep food hot on the buffet table.

Keep cold foods, like salsa and guacamole, at 40°F or colder. Use small service trays or nest serving dishes in bowls of ice.

Watch the Time

Two hours is the safe limit for unrefrigerated food.

Don't wait more than two hours after preparing food to refrigerate it.

Don't leave food out for serving more than two hours (one hour if it's a hot day). Leftovers that are properly refrigerated can usually keep for several days. Even better, freeze them for longer storage.

Avoiding Food Poisoning

Anyone can get food poisoning, but some groups of people are at higher risk for serious illness:

Children younger than age 5

Adults age 65 and older

Pregnant women

Anyone whose immune systems are weakened by health conditions such as diabetes, liver or kidney disease, HIV/AIDS, or cancer.

You can help by following good food safety practices and avoid serving risky foods such as raw or undercooked meats or fish, raw bean sprouts, and unpasteurized milk or soft cheeses.

Tips: Keep foods cold on the road

Pack your cooler just before you hit the road. If you pack meat and poultry while it is still frozen it will stay colder longer.

Pack foods in your cooler in reverse-use order: pack foods first that you are likely to use last. By doing this, you avoid having to unpack and repack the cooler along the way.

Pack lots of ice or freezer packs to ensure a constant cold temperature. A full cooler will maintain a cold temperature longer than one that is partially filled.

Keep drinks in a separate cooler from foods. The beverage cooler will be opened frequently while the food cooler stays closed.

Take perishable foods in the smallest quantity needed and pack only the amount of food you think you'll use. Consider taking along non-perishable foods and snacks that don't need to be refrigerated.

Don't let food sit out for more than two hours. On a hot day (90° F or higher), food should not be out for more than one hour. When the picnic is over, discard all perishable foods that have been out for two hours or more.